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Chocolate & Strawberry Cupcakes

Updated: May 7

This recipe for yummy chocolate and strawberry cupcakes uses no flour or sugar. The flour is swopped out for a premix that is high in protein, gluten- and sugar-free and is Banting friendly.

This recipe uses a premix from Macro Mixes.

Chocolate & Strawberry Cupcakes


  • 160 g Chocolate Protein Porridge

  • 120 ml milk

  • 1 egg

  • 1 tsp baking powder

  • 50 g chocolate chips

  • 100g strawberries, chopped

Chickpea Frosting
  • 120 g banana

  • 120 ml milk

  • 120 g chickpeas

  • 2 tbsp maple syrup

  • 1 tbsp nut butter


  1. Preheat the oven to 180 °C.

  2. In a bowl, beat the egg and milk together. Mix in the Chocolate Protein Porridge and baking powder to the egg and milk mixture

  3. Fold through the strawberries and chocolate chips until mixed through.

  4. Grease a muffin tray and spoon in 2 tbsp of mixture into each muffin casing.

  5. Bake for 30 minutes. Remove from the oven and let it cool down.

  6. For the frosting, blend all the ingredients until smooth.

  7. Once the cupcakes have cooled, add the icing to a piping bag and pipe icing onto cupcakes. Enjoy!


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